Sweet chilli sauce - a taste of lancashire

Last year due to a glut of peppers and chilli's in the garden, I made sweet chilli sauce and very impressive were the results, particularly popular with one of my friends Jo. So this year I promised her we would make her a supply using a combination of our garden produce.

Artichokes, lifes too short

We have been growing globe artichokes for the first time this year and to our surprise they have actually produced a couple of heads. I consulted several books for guidance on the best way to prepare, but what a faff ! by the time you have peeled, acidulated, trimmed and removed the choke there isn't much left to eat, you then got to cook it. Life's way to short, I like the flavour but might try the baby ones next time.

Rather beautiful to look at though

Oak Leaf Wine - result

We have just racked off the first couple of bottles of Oak leaf wine, (see earlier post), and I must say it's pretty good. Slightly sweet but with a dry edge, very palatable. Just had a glass with my dessert

.

Beetroot ice cream anyone !

I know it sounds revolting, but it isn't, rather delicious actually. Following another HFW recipe as a guide and using homegrown beetroots. Its fairly simple, just a rich egg custard, cream and beetroot puree. Yummy ! Photos to follow shortly

Stirk House Hotel Gisburn Lancashire

Just returned from a Shakespeare evening at Stirk House Hotel, Gisburn. Fabulous country house hotel,which practices special attention to local sourcing. We enjoyed a fabulous 2 course dinner, we started with smoked haddock canapes, followed by sea bass on samphire for hubby and Pea lettuce and lovage soup for me. The main courses we beautifully presented , slow cooked lamb shank , soft and tender, falling of the bone with peas, beans and seasonal vegetables, I chose Organic salmon with watercress sauce, again served with seasonal vegetables. Everything was cooked with precision and attention to detail. On leaving the table we were given a basket of goodies to enjoy with the performance, this included champagne, strawberries and cream and sweets.

During the performance interval we were offered home made shortbread and after the performance warm bacon barms.

In the morning we enjoyed a full Lancashire breakfast , of particular merit were the sausages and bacon.

We would thoroughly recommend a break at this hotel for the food alone, but don't miss out on the the wonderful setting and well appointed rooms.

Perry Fruit Jelly ala Mark Hix GBM

We hosted a dinner party recently for friends and wanted to serve a dessert that used fruits from the garden. Over the years we have always watched the "Great British menu" competition on the BBC and were particularly impressed with the perry jelly served a couple of series ago. I was surprised as to how easy the jelly was to make and how impressive the finish was on the completed jelly. The jelly was served with home made elderflower sorbet. Delicious and extremely light and refreshing on a warm summers evening.

Plum Job AKA its raining plums

Its raining plums in the garden, for the first time ever our plum tree has produced a decent crop, its taken about 10 years for this to happen ! I think the variety is called 'Avalon' , its was birthday present quite a few years ago. Its been a race against the wasps for who gets to the ripe fruit first, Due to the size of the glut I think I will be freezing most of it for pie, crumble and cobbler filling, but I also love English plums raw.

The garden has been particularly bountiful this year, currently I am picking

· Cucumber - I can thoroughly recommend cucumber sandwiches a la Val Warner

· Courgettes - that’s a story for another day

· Beans - broad and french

· Rocket

· Tomatoes

· Blackberries / loganberries

· Spring onions

· Beetroot

· Potatoes

· Baby Carrots

Wow that’s a lot of fruit and veg.

Radio Lancashire

Just had fun on Radio Lancashire with Ted Robbins,

http://www.bbc.co.uk/iplayer/episode/p003hxx9/Ted_Robbins_29_06_2009

listen to the last half hour

Sourdough using the creature in the cupboard

Well first sourdough loaf completed, for a first attempt not too bad even looks like the picture in the River Cottage Bread book I have been following.

The process took approx 36 hours to complete so this is real "slow food", firstly you make your sponge with some of the starter ( this is the creature in the cupboard), this is left over night, apperared to be successful and became all frothy, this is then the next morning mixed with more flour to form the dough, this is then needed as normal, the mix is quite sloppy and sticky, but after 10 mins kneading, looks a lot more light normal dough. This is then left to rise until doubled in size, this took about 3 hours for our mix, amazing considering we haven't added any yeast, this is then knocked batch and left to prove again to improve the flavour, this took about 3 hours, you then bake. Result is a very holey chewy and deeply satisfying bread, crust was a bit hard, but this was my first go at sourdough.

Elderflower sorbet recipe

Make this absolutely delicious sorbet with elderflowers and freeze for us later in the summer. Goes particularly well with strawberries / gooseberries, in fact any other soft fruit.

225 grammes white sugar, in 600ml water, boiled for 7 mins to make a sugar syrup, take off heat and add 8 elderflower heads, peel and juice of 3 lemons, allow to cool fully, then churn in ice cream maker. Alternatively if you don't have an ice cream maker, put in freezer box and freeze for an hour, then , beat and refreeze, keep doing this until you have a smooth finish to your sorbet.

Never wash the elderflowers as you loose the flavour, just pick off any insects , leaves etc

Elderflower Champagne recipe

Ingredients

• 4 litres of cold water,
• 2 1/2 cups white sugar,
• 4 large flower heads, (I sometimes use a few more depends on the size of the heads),
• 2 lemons sliced,
• 2tbsp white wine vinegar.

Method
Put all the above in a bucket and cover for a couple of days ( don't worry if it goes scummy), then strain and bottle.
Ready after approx 2 -3 weeks, best served chilled.
Just watch out for the pressure rise in the bottle, you may need to chill your bottles to calm fermentation or alternativelt degass every couple of days.

Cuerden jacobs lamb & mint sauce

I was very fortunate early this year to secure a whole Jacobs lamb which had been raised on Cuerden Valley park by the wildlife trust.Apparently they ahd been so sucessful that they needed to cull a few. The meat was a bargain and was of the highest quality and food miles were minimal given that it travelled approx 2 miles to be slaughtered. I then collected from the butchers in front of the slaughter house in Bamber Bridge. This has meant that my stock of home made mint sauce ran out a couple of weeks ago, so now is the time to replenish stocks, especially as the mint is going bonkers in the garden.

I returned to the faithful WI recipe I have used before, its easy peasy, just strip mint leaves from the stalks, chop the leaves fine (I do this in my food processor) and then pack in a clear glass jar, top up the jar until all the mint is covered with basic bog standard malt vinegar. Store in a cool dark cupboard.

Once you come to use it (leave for at least a few weeks, couple months even better) , dilute with more vinegar and a pinch of sugar.

Victoria's cafe Barnoldswick

Dropped in to this friendly very reasonably priced cafe, whilst detouring due to two sets of road closures. Food good basic cafe fair, but at very good prices.

So if your every in the Barnoldswick neck of the woods call in !

Re opened Travellers Rest Euxton

Visited with friends for Sunday Lunch, not much has changed inside, food average but thinks it something special. May be I'm fussy but I won't be visiting again

Chichory Lytham

Attended this fine establishment for a Lancashire Evening and wine tasting about a month ago. Firstly Lytham was a revelation, quietly sophisticated, Chicory was great, excellent food all sourced from within god's own county ( Lancashire) and accompanied by excellent wine.

A visit is highly recommended

Its food hero time again 2009

Heh, remember to vote for your local food hero at Good Food for 2009. So vote now !

Creature in the cupboard

I've got creature in my kitchen cupboard, it needs feeding every day and doesn't like metal.

What is it ?

My sourdough starter ! recently I have really got into bread making and everytime I make bread things are getting better and better. Initially I had problems getting my dough to rise well and the laof was rather heavy, but I went with advice on the internet to have a more moist / sticky dough and not to be afraid of it. Well I am pleased to say this has really helped. I have now progressed to Sourdough, for the unitiatied amongst you, this bread raised with natural yeasts. I am into natural yeasts in a big way given that elderflower champagne uses natural yeast to create its sparkle. I have to keep feeding it for a week , before I bake with it.

I am hoping for a wonderfully flavourful bread , so lets see.

Oak leaf wine - are we too late !

Further inspired by HFW (Hugh Fearnley Whittingstall) on his recent River Cottage, a couple of weeks ago we set about our first real brew !

Early June saw us scouring our local hedgerows for young oak leaves to turn into wine. Apparently you need young leaves otherwise the end result can tan leather rather than produce drinkable wine, so following HFW recipes in his "A cook on the wildside" we started off the batch, initially in a large plastic bucket for its first ferment, and now in a demi john with airlock. So far so good, we have regualrly bubbles of C02 being given off, so the yeast is working. So will update you in a couple of months when we "rack" off into bottles and get to taste the fruits of our labours.

El ob ! or also know as The Black Bull, Mawdsley

I know the name is strange but this Pub is locally know as "El Ob", something to do with a large poker by the fire. Google it if you are interested in knowing more.

On to the food, hubby and myself decided we would have a relaxed Sunday lunch, the pub looks to be a popular local , very traditional inside, perhaps a bit over decorated in the country style. We ordered 2 typical pub dishes, scampi and pie, both with chips. The food arrived well cooked and with fresh vegetables, the pie and chips looked home made. Alll in all not bad , nice selection of real ales as well.

POND

The team that brought you DUK in Preston, how now opened a bar/bodega also in Preston town centre. My first visit to POND was for a good friends leaving celebration, as she is foolishly relocating down south. A group of 22 ordered a banquet for £16 ahead, the party was on a Friday night so the bar was very busy and noisy, I am quite sure if you visit during the week the atomosphere would be very different.

We weren't disappointed, the food was excellent despite being a little slow to initially appear. In all we shared 11 different types of tapa's , served in little dishes and pots distributed across the long table we shared. Of particular merit were the garlic butter king prawns and the sticky spicy chicken strips.

Great time had by all

DUK

Hey, every find yourself in Preston town centre and have a craving for fab tapas , then try DUK. This tiny basement restaurant serves excellent freshly prepared dishes. The menu is lengthy but covers all tastes . Give it a try you won't be disappointed. Its sister bar / bodega is POND

Railway at Euxton

I have know this pub under various names, The Railway, then The Ordnance, now we are back to The Railway and being advertised as the new gastro pub. We had to try it out.

So one Thursday after work Hubby and I ventured for our evening meal. Firstly the decor was different than last time and also the layout, the emphasis is now very much food.

On the evening we visited they had a special of two courses for £10.95, not bad. We were greeted an seated and pleased to see that at 6.30pm there were already half a dozen tables occupied.

I order the local chicken with creamy wild mushroom sauce, baby roasted pots and green beans, hubby ordered the pea and bean risotto. If you are on the special offer you have a choice of 3 dishes for each course. The food arrive after about 15mins and we were pleasantly impressed, hot, flavourful and well presented in large white bowls. No compliants on the mains.

We then went on to puddings, we both chose the egg custard with berries. The custard was everything we expected wobbly and good, the berry accompanying more of a berry mush, main problem was the chef trying to look funky and including toffee shards, which were to crunchy and hard to eat without fear of loosing a tooth.

All in all a good meal and have since recommended to friends how had much the same experience.

Jerry's or the Plough, Euxton

Technical I suppose this is my local, however probably only visit once every couple of years. Last visit was for lunch with friends, menu is extensive , i.e covers several walls and always makes me think how can one kitchen have all that ready to serve, frozen food must play a part. If you want average pub grub . Then Jerry's is your place.

Chorley Market and Taylor's Cafe

Lancashire in the sunshine, today we visited Chorley Market to introduce a friend from the other side ( I mean Yorkshire) to the delights of Lancashire. She actually lives locally and was wondering where I bought all my lovely produce from, so off we ventured to Chorley. After a quick round of Tyrers Fruit and Veg, so much cheaper and fresher than the supermarket, Pat's cheese stall, and fish stall. We were a little peckish, we had been recommended to try Taylors Cafe , near the town hall, a cut above most other cafes in Chorley which are of the greasy spoon variety. This one is more healthy and Eco in approach. The smoothies were particularly good, the food didn't arrive all at once but other than that pretty good. So if you in Chorley and wish for a healthy bite to eat try Taylors. We will visiting again I am sure.

Volcanic Elderflower champagne

We have always been fortunate to live in a house with a Elder tree in the garden. Guaranteeing pesticide and pollution free blooms for making elderflower cordial. So most summers when the tree is in full bloom I make cordial. A delightful summer treat which normally lasts into early autumn.

This year I thought we would give Elderflower champagne a try as it was my nephew's 21st ( by the way the celebration meal was at the Red cat - as usual fantastic food, service ).

Hugh Fearnley Whittingstall had the same idea and also made some on his tv programme. For the first fortnight nothing happened, the recipe for "champagne" is slightly different to the cordial in that you add vinegar so I didn't know what to expect. Then doing the 3rd week we saw small bubbles in one of the bottles, so tentatively we opened this bottle. WOW , POP , its a good job we opened the bottle outside as half the contents exploded out of the bottle. Once things calmed down we tasted the "elixir". It was fantastic a little warm as at this point we hadn't chilled the bottle. We quickly checked the other 4 bottles, still nothing happening with those, so later the same week, once we had go the the dregs of the fizzy bottle , we put a couple of drops in to the other bottles. This did the trick 1 week later all bottles fizzy and having to be tamed by de gassing periodically and chilled.

Try making some its great, friends, neighbour and relations suitably impressed. Next year we are making more ! hick !

Huntleys - Samlesbury

If you have every travelled along the A59 past BAe Systems at Samlesbury you will have seen the signs for this establishment. We first visited a couple of years ago and it was already shaping up as a good local food venue. However a rainy Lancashire summer day, saw 3 friends meet for lunch on a Saturday. Phew was it busy, after fighting our way on to the car park we had a quick look around and were all pleasantly impressed with the new food hall , so now not only can you sample Huntleys Ice cream, you can purchase made on the site bread and cakes and meat, fish , cheese, veg, wines from local suppliers. However we had come to lunch, we grabbed a table quickly as the large homey restaurant started to fill quickly. Hubby ordered the pie ( he's becoming a connoisseur of pies !), I ordered the roast beef and Zoe the Lancashire ploughman's.

Very impressed , all homemade by the look of things, the gravy with hubby's pie was amazing. And portions ample, especially the ploughman's, Zoe had to eat over half a pound of 2 types of Lancashire cheese. Recommend you visit and get there early as it gets very busy.

Newsflash - Clog & Billycock

The team behind the Three Fishes see earlier blogs is to open a 3rd pub in Pleasington, Blackburn. The Clog & Billycock is due to open late August 2008 .

Moonlight Walk Lunches

Firstly apologies for not posting for a while, I have been collecting new foody hot spots whilst training for the Moonlight Walk for St Catherines Hospice, a 13 1/2 mile walk to raise funds. I have completed this now but whilst training it was often the highlight of the training walk to visit a local pub / cafe for lunch.

Robin Hood Inn, Mawdsley - arrived on spec on a Sunday lunchtime and was pleasantly surprised to be able to get a table for 5 despite being a popular pub for Sunday lunch. Some of the party ordered snack type food , some full meal. Food was plentiful and well cooked, suspect most wasn't made on the premises but that's what you get in a lot of pubs now a days. 6/10

Ley Inn, Whittle le Woods - Visited this establishment a couple of times for lunch on both Saturday and Sunday, the ley inn is a large pub / restaurant so you shouldn't really need to book. Food in pub is very reasonably priced and pretty good portions, but on one visit did have a problem with sloppy service and a kitchen to professing to have run out of eggs !! 5/10

Malt House Farm, Whittle - Part of popular chain of food pubs, slight cut above basic pub grub. Particularly impressed with serving mash with a pie instead of the obiquitous chips with everything. British slant to menu, with Mediterranean influences. Prices slightly above some other local establishments, but I am great believer in you get what you pay for. 7/10

Squirrel Meat, is it good to eat?

Seeing that a top Lakeland restaurant is now serving Grey Squirrel on the menu, does anyone know of a butcher here in Lancashire that sells squirrel meat?

Euxton Mills, Euxton, Chorley

After driving past this pub at least twice a week for years, we finally paid a visit for Sunday lunch and were pleasantly surprised.

A traditional pub serving mainly home cooked food. Ok so its a pub, but its not trying too hard to be a gastro pub like a lot of other local venues and then failing badly. We opted for the roast dinner two course option which was very reasonably priced, we have the choice of lamb, beef or salmon. I chose the beef , my hubby the Salmon, both arrived hot and well cooked and with plenty of freshly cooked vegetables which still tasted of vegetables. A good indication of home cooking is when you are served cabbage as vegetable.

Dessert was cheesecake and applie pie. The pub appeared to be popular with locals which is always a good sign.

The Red Cat - Modern Relaxed Dining

This weekend we visited the RED CAT at Wheelton for lunch , despite being rather quiet when we arrived the welcome was warm and friendly and the experience just got better and better. The resturant has a relaxed semi formal atmosphere and the decor is tasteful but not trying too hard. We both opted for the set menu and we were not disappointed, the food was excellent , well presented and delicious. My husband was particularly impressed with the background music as it featured John Martyn, special mention must also go to the fantastic lemon sole I had. We will be back very soon.

UPDATE:

We have just returned from our 4th visit to The Red Cat , this was for our lunchtime Christmas dinner outing. During the Christmas period the team at the Red cat have devised a stunning lunchtime menu which reflects the festive period but still gives a gourmet edge to the food. We choose from 4 starters, I enjoyed the Chicken liver parfait with fig chutney and toasted brioche, hubby opted for the split pea soup with chive creme fraiche. Both fantastic and well presented. On to the mains, braised beef , chive mash, roasted shallots, baby onions and bacon , thyme jus for Mr B, Turkey, sage dumpling, roasted roots and potato dauphnoise for me. Again excellent, especially the potato dauphnoise and the braised beef which both demonstrated the love and attention the kitchen had put in to the dishes. To follow Christmas pudding with the faieres ( I won't spoil the surprise), brandy butter, and white chocolate cheesecake, with cinnamon tuile, vanilla beignet and sherry syrup.

Stunning ! and for £18 per head fantastic value, a deserved award winner. Lancashire Life Casual dining venue 2007

Slice Of Sicily - Penworthham Italian Delicatessen

Two work colleagues and I paid a lunchtime visit to the cosy Italian deli in Penwortham. We each ordered something different of the menu of toasted ciabatta, soups and pasta. We all enjoyed the food and relaxed ambiance, we found it really difficult to go back to work after our lunch.

Slice of Sicily is a real Italian deli, run by a Sicilian family. The food is second to none, and many of the delicacies are made on the premises. The range also extends to ready meals and wine, and the shop has a few tables so you can sit in a have a coffee or light meal. A take-away service is also available.

Pay them a visit for a true taste experience.

Hubbies Birthday - Lunch at Bullivants Deli

Today is my hubby’s birthday so we both had the day off work. We decided the occasion warranted a lunchtime visit to the new upstairs cafe @ Bullivants Deli in Chorley.

Lunch was the special house meat platter , a celebration of Italian and Spanish salami, meats and pate. Served with salad and bread on a stylish wooden platter. The wild boar pate was especially tasty. For a full menu, check out the Deli's Web page.

Talking to Mick during the meal, he informed us that the “upstairs” is open all week serving a full meal or just a cake and coffee. He also hoping to open on the occasional evenings during the week for theme nights and private parties such as birthdays, celebrations, etc. Another great idea he has come up with is to use the facility for afternoon business meetings. If you fancy a meeting with a meal give him a ring !!!!

Chorley Market

In our quest for more local good food, we now regularly visit Chorley Market to buy a wide range of fresh foods.

The best butchers we have found locally is Brown’s, situated on the side of the permanent market stalls. Nominated as a Local Food Hero byUKTV Food and you can see why. You can get any meat from Brown’s, the staff are very helpful, friendly and know there stuff. Of special note are the Steak Puddings, Haggis and sausages.

Chorley is also very lucky in having one of the best cheese stall’s in all of Lancashire – Pats, (another Local Food Hero nominee) where you can get practically any cheese you want, but her selection of Lancashire cheese is second to none, from Leagrams’ soft baby Lancashire to Mrs Kirkhams , and everything between.

The market also has an excellent wet fish stall, Livesey Bros (almost opposite to Brown’s) and several good fruit and vegetable stalls.

Bullivant’s Delicatessen

After seeing an article in the Chorley Guardian for a new deli in Chorley, you can imagine our surprise when we discovered the new deli was owned by none other than one of my husband’s old friends – Mick Bullivant. Mick has recently returned to Chorley from travelling and working for many years across Europe.

The deli is a real coo for Chorley and stocks a wide range of continental delicacies, olives, cheese and the like. Bullivants also provide an interesting range of sandwiches and tortillas, served with fair trade teas and coffees to takeaway and soon to be served on the premises.
Bullivants can also supply your lunchtime buffet, the menu being way more interesting than the usual caterers choice, and for lazy or the discerning Bullivants can also cook for you at home, for that special dinner or celebration.

As Mike say's on one of his flyers

"We at Bullivants only believe in one thing, food satisfaction. We have gone to extreme lengths to source the best food from all over Italy, Spain, Sardinia and indeed England, for your enjoyment at home. We will show you our range of exciting foods and will be happy to try and stock food from other countries. So if we don't have it, tell us and we will, just for you"

So why not give a local lad a try:-

Bullivant’s Delicatessen,

47 Chapel Street, Chorley

Tel 012572 67360

Butter Pie aka Friday pie or catholic pie

Today saw an attempt at "Butter Pie" - traditional Lancashire delicacy. Or for those not in the know, potato and onion pie, traditionally served on a Friday so as to comply with the catholic rule of not eating meat on a Friday. Apparently my version is a little dry when compared with commercial avaliable versions, but very tasty all the same, of course should be served with HP or Heinz tomato sauce if liked, pickled red cabbage or beetroot all work well.

To make the shortcrust pastry

Ingredients

• 8oz of plain flour
• 2oz butter
• 20z white fat (dripping / lard or veg fat)

Method

Blend in food processor and then drizzle in just enough cold water to make the pastry form a ball.

Leave in the fridge to rest for 1/2 an hour

In the mean time, peel 3 large potatoes and 1 onion, cut the potato into large chunks and the onion in to half moon rings. Parboil for approx 20 mins until potatoes are just soft but still holding there shape. Drain and slice into your pie dish , into which you have rolled out a bottom layer, layer in the onions, salt and pepper and flecks of butter. Top off with your top layer of pastry. Bake at 180 degrees for approx 1/2 hour until golden. Serve immediately with your preferred condiment.

Cedar Farm Galleries - Mawdsley

Hubby suggested a walk yesterday, so on our way to Lancashire Wildlife trusts reserve at Mere Sands Wood, we called in for lunch at Cedar Farm Galleries, Mawdsley. The food in the cafe is excellent , modern and freshly produced. Well worth a visit if you are in the area. Also the galleries showcasing local arts and crafts provide interesting browsing for an hour or so. We also purchased some superb oolong tea from Roberts & Co, apparently this supposed to help with high blood pressure and weightloss.

Three fishes - Mitton

Today we had lunch at the best pub in Lancashire, the "three fishes" at Mitton nr Whalley. Owned and operated by Northcote Manor this is the place to experience superb Lancashire food in relaxed and informal atomosphere. The website is on the links on this page.

Blackberries & Apples

Whilst in the garden today dodging the showers, discovered some blackberry on the thorn less blackberry “Loch Ness”. I decided I would make a cobbler with them and also use some apples from the garden.

Ingredients

• 4 oz Blackberries
• 2 eating apples peeled, cored and chopped in to small chunks
• 1 tsp cinnamon
• 2tbsp caster sugar
• 1tbsp cornflour - Mix all these together in an open proof bowl

• 6 oz Self-raising flour
• 3 oz butter, chopped in to small chunks
• 125ml plain low fat yoghurt3 oz caster sugar

Method

Mix in the food processor until you have a sticky mixture, place this on top of the blackberry and apple mixture, sprinkle top with some extra caster sugar and cook in the oven @ 180 deg C, for approx 40 mins. Serve with custard or cream

Hubby took a picture of the final result; the resulting cobbler was a nice rustic dessert, light and very moreish.

Beetroot soup after the farmers market

Today saw hubby, my brother, nephew and myself all visiting the local farmers market in the rain. The market at Cedar Farm Gallery, Mawdsley is on the first Saturday in the month. The market is well attended and you can get all sorts there. This was my brother's and nephews first visit and both really enjoyed the atmosphere and the resultant goodies they left with.

Several of the producers have been nominated for UKTVfood "Food Hero" awards and the black pudding supplier is even a Rick Stein hero. On returning with some excellent lamb and local Lancashire cheese I decided to make soup with some of the beetroot in the garden.

The beetroot is not the usual purple type and is the striped "choggia" version, still tastes the same though. I also grated an onion, 2 carrots and added half a dozen leaves from a Savoy cabbage. I then simmered this for approx 40 mins with beef stock and some tomato puree. Result a fairly textured soup when liquidised but with a fairly distinct beetroot tang.

Bank Holiday Baking - Malt Loaf

Today’s foodie interlude for the bank holiday was to bake a malt loaf, I’ll need to let in rest in a tin for a couple of days before it will be at its best. All sticky and juicy, I experimented slightly as the recipe said syrup but I had run out so substituted treacle and honey instead. Hopefully the flavour will be ok. The recipe makes a 2lb loaf tin.

Ingredients

• 8oz Self-raising flour
• Pinch of salt
• 2tbsp Dark brown sugar
• 6oz Dried fruit
• 2tbsp Syrup or Treacle or Honey 2tbsp Malt extract
• ¼ pint milk

Method

Put the flour, salt, fruit and sugar in a bowl, then place the milk, malt and syrup (or whatever you are using) in a pan, melt together and then mix in to the flour. Beat until thoroughly mixed, pour into a greased and based lined loaf tin and bake for approx 1 1 ¼ hour @ 170 degrees. Cool on a wire rack, when cool wrap in foil and store for a couple of days until sticky if you can wait that long. Serve in thick slices, buttered if preferred.

Raspberry Sorbet & other things !!!

Today I have been experimenting with a simple Raspberry Sorbet using local raspberries. I simply blitzed the raspberries and then pushed the puree through a sieve to remove the seeds. I then made a sugar syrup using ½ cup of sugar to the same quantity of water. I was really surprised as the vivid colour of the puree, especially once it was churned in the ice cream maker, really bright pink. The resulting sorbet after 20 minutes churning is delicious with a really clean bright flavour.

The sorbet instantly reminded me of the raspberry sorbet we enjoyed at the fantastic OCC (Otto’s creative catering) in Dunworley, southern Ireland. If you are every in the area you must partake of OCC. A fantastic organic/ local food / slow food / restaurant / cookery school. The food is amazing all fresh, seasonal and prepared with love. Book a table and experience some of the best food in your life.

A place that thyme forgot

I am currently reading the above book, which is the record of the travels of William Black in search of local delicacies from around Britain. Amazingly enough he starts with Preston - England's newest city, my place of work. He bemoans the demise of Tripe - one of the beloved delicacies of Lancashire. I can't really remember it much from my childhood but my husband waxes lyrically about the UCP, on the strength of this reminisance I visited Preston market and found the tripe stall as mentioned in the book still thriving. I also later the same week whilst visiting Booths (heroic north west regional supermarket) was amazed to find tripe for sale in a packet on the butchery section.

I am yet to pluck up courage to try it, but I am told its best served with lashings of malt vinegar. I will let you know how I go on. This month has also seen samphire( succulent seaweed) being pickled, something I haven't done before. I remember fondly picking samphire on a day out at the seaside with my late Granddad and pickling it when we got home. The taste is still the same but I can't perfect the stripping of the branches with your teeth when you eat it, just leaving the stringy core.

REVIEWS

NEW SEASONS @ CHORLEY

STABLES BRASSERIES@WIGAN

3 FISHES @ MITTON

CEDAR FARM GALLERIES @ MAWDESLEY

CHORLEY MARKET

SLICE OF SICILY @ PENWORTHAM

RED CAT @HEAPY

EUXTON MILLS @ EUXTON

HUNTLEYS @ SAMLESBURY

TAYLOR'S CAFE @ CHORLEY

PLOUGH INN @ EUXTON

RAILWAY @ EUXTON

DUK @ PRESTON

POND @ PRESTON

THE BLACK BULL @ MAWDSLEY

TRAVELLER'S REST @ EUXTON

CHICORY @ LYTHAM

VICTORIA'S CAFE @ BARNOLDSWICK

STIRK HOUSE HOTEL @ GISBURN

RECIPE

Starters

Main Course
Butter Pie
Tomato Tart

Desserts
Raspberry Sorbet
Elderflower Sorbet
Malt Loaf
Blackberry & Apple Cobbler
Beetroot IceCream

Pannacotta

Drinks
Elderflower Champagne

Other
Sourdough
Ketchup

Cakes

Victoria Sponge

Malt Loaf